Thursday, April 12, 2012

Yeast Adjustments to schedule dough rises

I referred to this schedule as being "on the blog" at my last bread class. Searching my posts, I realized that it had not been published yet! How did I miss that?! Okay. So here it is.
Do You Want to Make Bread Fit Into Your Busy Schedule? I think this is one of my favorite things ever. Long slow fermentations give your bread amazing depth.
Here's a tool that will help you gauge the amount of yeast to add to a dough to adjust the time it will be ready to bake. All measurements are as accurate as I could make them. Please be advised it may take a few tries to get the exact amount you want for your life. This will be applied directly to my 6 c of flour Basic Bread Dough Recipe. It can be adjusted for the 5 day bread dough as well, just double the amount of active dry yeast (as that recipe makes about double the amount of bread as the Bare bones recipe). Be very accurate in your yeast measurements and don't use the quick-rise yeast. Never skimp on the fermentation process. You'll find that the longer and slower the bread raises, the more beautiful and full of depth the flavor of your bread.
Bread schedule adjustment for Yeast Quantity
In these adjustments, temperature is the most critical variable of all! If you can keep your dough within 5 degrees of what you intended, you can time it very closely to be ready when you want. If you use the fridge for the rise, be sure to warm the dough to room temperature before baking. Also, be sure to seal the container and flatten the dough as much as you can so the temperature is even. Dough kneaded by machine (in slow long raises) needs cold liquid added to the dough during mixing instead of a warm liquid. The friction of the mixer will already add warmth to the dough. Invest in a chef style meat thermometer with a metal stick. That is where the science comes in. After the 1st rise, dough should be warmed to room temperature. Check the temperatures! Measure yeast exactly! I have factored in that the mixing time will be 10-20 minutes by hand.
Baking time is constant for all dough. 425 degrees for 15 minutes, lower to 350 for 30-40 minutes.
Dough type Yeast Dough temp. 1st Rise Shape/proof
Fast 4 tsp 80-90 1 hr 45 min
Normal 2 tsp 70-80 2 hr 1 hr
Long Normal 2 tsp 65-70 4 hour 1 hour
16 hour dough ½ tsp 55-60 8 hr 8 hr (2 hr at 90°)
12 hour ½ tsp 70 8 hr 3-4 hr
24 hour ¼ tsp 40-55 Deflate every 8 hours 2 hours at 90°

There you go. Let bread fit in your schedule. It should be a part of life that you can control.

Always My Very Best,
Your Friend Chef Tess

No comments: